When I get to eat a sweet and satisfy a crunch with good-for-me complex carbs – that’s a good day! This mix is everything you love a granola to be. Slightly sweet, spicy, nutty, crunchy, nice-sized chunks, and lots of oats.

Oh, and it makes your house smell like Pumpkin Pie. There’s never anything awful about that.

Add this to some Greek-style yogurt with a Gold Caramel Sauce swirl – super. In a bowl with a little almond milk – fabulous. Sprinkled as a crust on Apple Crisp – so good.

Don’t leave out the egg yolk – it’s for the “clump factor”. Without the stickiness that sugar gives the clumps are lost! Adding some chopped dried cranberries/cherries/raisins or some chocolate chunks would be wonderful, too.

This is my version of the famous orange-label recipe. It’s low-sugar, completely moist and spicy. I took out the butter from the filling and added whipped cream. It’s easier than it looks and always gets rave reviews.

(Don’t be scared of a cake roll. Even if it cracks or breaks it still tastes great. I’ve had it turn into a pile of chunks, so I just layer the cake, then filling, then cake, then filling…in a trifle bowl, said “I meant to do that.”, and called it fabulous!)

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Cake:

1/4 cup powdered Whey Low or powdered sugar, if you can have it (for sprinkling on towel)

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon salt

1/8 teaspoon freshly grated nutmeg

3 eggs

1 cup Whey Low Granular (or Splenda if that’s all you have)

1 teaspoon lemon juice

2/3 cup 100% pure pumpkin puree

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Preheat oven to 350 degrees. Spray a 15x1o – inch jelly roll pan with vegetable cooking spray and line bottom of pan with waxed paper or parchment paper. Sprinkle powdered sugar over a clean kitchen towel and lay on a table or counter.

In a large bowl beat together the egg and WL/Splenda until thick. Beat in lemon juice and pumpkin. Fold in the flour mixture. Spread evenly into prepared pan and bake for 13-15 minutes or just until cake springs back when lightly touched.

Run a knife around the edge of the cake and invert onto the towel. Remove the paper carefully. Starting at the short (10 inch) side slowly roll the cake AND the towel together. Don’t squeeze or roll it tight, just gently and loosely. Allow to cool on a wire rack completely.

In a large bowl beat the cream cheese until smooth. Beat in the Splenda and vanilla until well combined. Beat in the Cool Whip or whipped cream.

To assemble:

Carefully unroll cake and towel…don’t force the tightest end to lay flat. Spread cream cheese mixture over the cake to within 1/2 inch from each edge. Re-roll cake. Place on a plate and cover with plastic wrap. Chill for at least one hour. To serve, sprinkle with additional powdered sugar, if desired, and slice. Makes 16 servings.

The caramel isn’t needed for this to be a great success…but it does add a festive Holiday sort of touch, don’t you think?! I used a fabulous product called Cinnamon Bliss, but any sugar free caramel sauce will work.

Preheat oven to 350 degrees. Coat an 8-inch springform pan with cooking spray and wrap a piece of aluminum foil around the bottom and up the sides. Set aside.

In a small bowl combine the cracker crumbs, Splenda, and cinnamon. Stir in the melted butter and pour into the prepared pan. Firmly press onto the bottom and 1 inch up the sides of the pan. Bake for 5-8 minutes or until golden and fragrant. Set aside to cool while making the filling.

In a large bowl beat the softened cream cheese with the Splenda until smooth. Beat in the pumpkin, vanilla, cream, cinnamon, ginger, cloves, and nutmeg just until blended. Beat in the eggs, one at a time, just until incorporated. Pour into prepared crust. Drop Cinnamon Bliss or caramel sauce in tablespoons over the top of the cake. With a butter knife carefully swirl into batter, without touching the bottom crust or mixing too much. Bake for 1 hour, or until the sides are firm and the very middle is still jiggly. You may want to cover loosely with foil during the last 20 minutes to prevent the cake from becoming too dark.

Remove from oven to a wire rack and cool for 15 minutes. Carefully run a sharp knife around the cake in the pan to loosen and continue to cool completely without removing the sides. When completely cool remove sides of pan and cover tightly. Chill for several hours or, preferably, overnight. Makes 16 servings.

I found this recipe on the back of some package and can’t remember where. I modified it to be no-sugar-added and it’s a winner. Easy, and quick, just a little different and a great addition to your holiday table.

In a large bowl beat together cream cheese, half & half, 2 tablespoons of the Splenda, and vanilla until smooth. Gently fold in thawed whipped topping. Carefully spread mixture into crust. (You can also layer this in pretty bowls or glasses.)

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Using the same bowl combine milk and pudding mix pumpkin puree and beat until thickened. Beat in Splenda and spices. Pour over the cream cheese mixture. Refrigerate 4 hours or until set. Makes 10 servings.

A fluffy and light change of pace from pie after your big dinner…but every bit as wonderful! Light, not too sweet or heavy…this is one of my favorite desserts – and very quick to whisk together if company comes by, too.

In a large bowl beat together the pudding mix and milk until thick. Stir in pumpkin puree, spices, and vanilla. Fold in whipped cream. Cover and chill for at least two hours. Garnish with pecans or toasted coconut. Makes 6 servings about 1/2 cup each.

If you wanted to forget the crust and just have the yummy pumpkin filling, this is a great new way! Simply spiced with cinnamon and a hint of maple, top with Maple-sweetened whipped cream and a dusting of freshly grated nutmeg.